Adapted from a recipe by Deborah Wolfe
1 lb firm or extra-firm Tofu, frozen & thawed & gently pressed dry
1 quart water
1/4 cup vegan ‘chicken’ bouillon powder
1 Tbs vegan ‘beef’ bouillon powder
1 tsp sugar or Sucanat
1/2 tsp celery seed
Vegan ‘chicken’ broth (reserved from cooking Tofu)
Additional broth as needed
1 bag stuffing mix
Slice Tofu into 1/4-inch slices.
Put water, bouillons, sugar, and celery seed in a pot.
Bring to boil.
Turn down to simmer.
Simmer for 30 minutes.
Drain Tofu, reserving broth.
Prepare stuffing, using reserved broth and additional broth as needed.
Put stuffing into a baking pan.
Top stuffing with Tofu slices.
Baste with a little broth.
Cover with foil, and bake 30 minutes at 350 F.
Uncover and bake 5 minutes to brown Tofu (if desired).
Serve with gravy and fruit sauce.
From IVU Holiday Recipes